Description
This hearty slow cooker beef stew is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef chuck roast (cut into 1 to 1 1/2-inch cubes)
- to taste Kosher salt and freshly ground black pepper
- 1 pound baby new potatoes (halved)
- 4 medium carrots (peeled and cut into 1/2-inch thick pieces)
- 1 large sweet onion (diced)
- 3 cloves garlic (minced)
- 2 cups low-sodium beef broth
- 1 cup vegetable juice (such as V8)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon mustard seeds
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1/2 cup frozen peas (thawed)
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Spray a 6-quart crockpot with nonstick spray.
- Warm olive oil in a large skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
- Place seared beef, potatoes, carrots, onion, and garlic into the crockpot.
- In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the beef and vegetables.
- Toss in bay leaves and season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
- During the last 5 minutes, stir in the peas.
- Discard bay leaves and thyme sprig.
- Serve immediately in bowls, garnished with parsley, if desired.
Notes
- This beef stew can be paired with crusty bread for a hearty meal.
- Feel free to add other vegetables such as peas or corn if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl